kcookie's Reviews
24 recipes reviewed. Showing 1 to 24Sort by: Book Title | Date | Rating | Recipe Title
Chocolate and Vanilla
By Gale Gand, Lisa Weiss
Clarkson Potter - 2006
This was very good. The balance of light vanilla cake/chocolate glaze/ thick custard is really nice.
useful (0)
How to Eat: The Pleasures and Principles of Good Food
By Nigella Lawson
Wiley - 2002
Nigella's pea risotto recipe is a really flexible. It is quick and cheap to make, you can make it as is or add what you like. I add mint and garlic to it and use whatever homemade stock I have on hand. Stock from smoked ham hock is delicious wtih this recipe.
useful (0)
Forever Summer (Style Network's)
By Nigella Lawson
Hyperion - 2003
Very, very easy to make. Toast the peppercorns in a dry hot pan before grinding them, it adds warmth to the flavour.
useful (0)
This a great dish to pack for lunch. Easy to pull together the night before.
useful (1)
A New Way to Cook
By Sally Schneider, Maria Robledo
Artisan - 2001
Simple, delicious and hearty stew. It is fragrant and has really great depth of flavour. I like to serve it over rice and skip the caramelized onions half the time.
I like the stew quite thick so 40-50mins of simmering does the trick.
useful (1)
Excellent moist and tender meat. Of course, the longer you marinate the ribs the better.
useful (0)
Happy Days with the Naked Chef
By Jamie Oliver
Michael Joseph - 2001
I love this chilli recipe. It has a rich, deep flavour from sundried tomatoes and cinnamon.
useful (0)
Fine Cooking
(March, 2004)
Carrot cake was as hit among 9 adults. The cream cheese icing was light, fluffy and not too sweet. The cake was moist without being too oily and had a really nice balance for flavours. The roasted walnut oil is a must.
adaptations:
I don't have a food processor, so I grated the carrots and combined the wet ingredients in a standing mixer with a wire whip.
In the frosting I used half full fat cream cheese and half light cream cheese.
useful (0)
Canal House Cooking Volume No. 4: Farm Markets & Gardens
By Melissa Hamilton, Christopher Hirsheimer
Andrews McMeel Publishing - 2011
The parsely and toasted walnut sauce is simple, delicious and versatile. I served it with pan-fried haddock for dinner and then the leftovers with pasta the next night.
I made the sauce in a mortar and pestle, for some textural contrast, and added a squeeze of lemon at the end.
useful (0)
The Cake Bible
By Rose Levy Beranbaum
William Morrow Cookbooks - 1988
I agree with the commenters above. This is a great cake. Light crumb, great flavour and texture. And easy to make.
useful (0)
Feast: Food to Celebrate Life
By Nigella Lawson
Hyperion - 2004
I love this recipe because it uses very little oil (2 tablespoons sunflower oil) compared to many other recipes for granola and there are lots of different flavours and textures. The apple sauce, honey, brown sugar and brown rice syrup helps the granola clump to together. It is sweet but not too sweet.
If you substitute the golden syrup for brown rice syrup I'd decrease the amount by 10 to 15 g.
Very easy to make especially if you have a kitchen scale.
useful (1)
Jerusalem
By Yotam Ottolenghi, Sami Tamimi
Ebury Press - 2012
This dish took almost two hours to put together including cooking time. I had to breakdown chicken leg (4) and a whole breast so the dish should take 1.5 hours if you use chicken thighs.
I omitted the currants (my bf doesn't eat them) and the greek yogurt garnish. The fresh herb mix (parsley, dill and cilantro) is a must, it really makes the dish.
The rice and chicken were delicious, not too greasy, very flavourful and great for leftovers. I served this with a kale salad.
I would make this again, no changes.
useful (4)
The Bread Bible
By Rose Levy Beranbaum
W.W. Norton & Co. - 2003
Delicious buns, the dough takes a few hours to rise and proof but well worth it. The caramel is fantastic on its own.
Will make again.
useful (1)
All About Braising: The Art of Uncomplicated Cooking
By Molly Stevens
W.W. Norton & Co. - 2004
Lamb shoulder chops are very fatty and tasty. The meat was very flavourful and tender, but not much of it. I'd make this again but double the onions...they melted away to very little.
Easy to put together before braising.
useful (0)
Fresh at Home
By Ruth Brown
Penguin Global - 2005
Tahini sauce is easy to make. It is a great sauce for steam vegetables and brown rice. You feel healthy eating it.
useful (0)
The Kitchen Diaries: A Year in the Kitchen
By Nigel Slater
Fourth Estate Ltd - 2007
These zucchini cakes are delicious and easy to make. The only problem is that they are very delicate and fall apart easily.
useful (0)
Happy Days with the Naked Chef
By Jamie Oliver
Michael Joseph - 2001
This is an easy summery salad to make on the grill.
useful (0)
Everyday Harumi
By Harumi Kurihara
Conran - 2009
The toasted sesame seeds smelled amazing when I grinded them in the mortar. The sauce is quite sweet, I may use a tad less sugar next time. Very good with boiled green beans and chinese long beans.
useful (1)
Jerusalem
By Yotam Ottolenghi, Sami Tamimi
Ebury Press - 2012
Simple to make. The combo of butternut squash, za'atar & tahini are really good together.
-I peeled the squash before roasting it
- I didn't use pine nuts, subbed in roasted almonds instead
useful (3)
Forever Summer (Style Network's)
By Nigella Lawson
Hyperion - 2003
I found the salmon cooked very quickly, about a minute per side. It is also really sweet, candy-like.
useful (0)
Baked: New Frontiers in Baking
By Matt Lewis, Renato Poliafito, Tina Rupp
Stewart, Tabori & Chang - 2008
The cookies are pretty basic. They aren't as sweet as many chocolate chip cookie recipes. The recipe makes exactly 24 cookies with a 2tblsp scoop.
If you like a soft and chewy cookie this is for you. I prefer a crispier chocolate chip cookie.
useful (0)
Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
By Heidi Swanson
Ten Speed Press - 2011
tasted like lemon poppy seed loaf - in porridge form
very thick-need to add a quite of bit of water.
useful (0)
The Best Soups And Stews
By Editors of Cooks Illustrated
Best Recipe Series - 2006
I made the fish stock (page 77) with this too, which made the process very time consuming. The resulting stew wasn't worth the trouble.
useful (1)
Anne Lindsay's New Light Cooking
By Anne Lindsay
Random House Canada - 2006
The flavours do not meld together. The dip is very runny. I think a baked or stovetop warm crab dip would be much better.
useful (1)